Manta Ray a l'Anglaise
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2Good Ideas for a Cheap Turkey DrumstickSweet & Sour Stir Fry
I found an old Turkey drumstick in the freezer a few days ago when I was desperate for something for dinner.
I partially thawed it on auto defrost in the microwave, you want it to be frosty but not hard.
Thinly slice the meat off the leg till you get to the tendons - you'll probably get about 12 oz (I did) then thinly slice it into matchsicks.
Also slice into matchsicks a leek (or an onion) and a couple of carrots.
Stir fry the veggies for a few minutes, remove from pan or wok and do the same with the turkey meat.
While it's frying mix together :-
2 tablespoons cornflour
1 tablespoon wine or sherry
2 tablespoons dark soy sauce
4 tablespoons red wine vinegar (any vinegar will do)
3 tablespoons sugar
4 tablespoons chicken stock (this is the original recipe but I've found 4 tablespoons is nowhere near enough, so least 8! also sometimes I cheat and use half a stock cube in water)
Put the veggies in with the meat and reheat and then pour the sauce over, stirring till it's thickened. It's also nice to use a couple of slices of pineapple in strips and put some of the juice in the sauce. Adjust the thickesss of the sauce (it'll be too thick so thin it!)
This made enough for 3 hefty portions so will probably make 2 days dinners for more modest eaters or just increase the veggies a bit.
When you've done that, put the remaining drumstick into water and boil for stock to make some nice lentil soup. Pick the remaining meat off the bone when no-one else is looking  
Serve with rice or noodles
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Nannyp
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I used the sweet chilli sauce with a leg of turkey the other day.
 Oh, the sweet chilli sauce is not so hot now
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Nannyp
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Re: 2Good Ideas for a Cheap Turkey Drumstick | Manta Ray a l'Anglaise wrote: | | Pick the remaining meat off the bone when no-one else is looking |
Maybe we should ask Steph for these smilies
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Manta Ray a l'Anglaise
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yes - I think they are really funny
especially -
Perhaps you've got a bit more used to the sauce? and of course it's bound to mellow (although I haven't noticed this  )
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Nannyp
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I think a bit of both, we certainly have had some spicy food just recently.
My favourites
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caprice62
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made a pot of turkey stew/soup with aoili (normally do it with chicken but have started getting really cheap turkey legs)
put it in a flask and we all went down the beach  fabulous
made butter chicken (except its turkey  ) for wraps for tomorrow feed 7 for about fiver with the spicy beans and cajun spuds
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Nannyp
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We need to see you recipes Lesley please?
Cajun spuds?
Butter chicken (turkey)
Spicy beans
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caprice62
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cajun spuds
boil potatoes in thier skin and then cut into wedges (just saves on oven time)
toss in a good spoonful of cajun spice mix , s and p and then bung in the oven or barbie
cajun spice mix
2 tsp garlic powder or ground
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
cayenne to taste
selection of dried mixed herbs (I use the barbie range)
great on meats and roasted veggies
spicy beans
6oz lardons
2 onions chopped
2 celery sticks chopped
peppers chopped (different colours make it look nice)
2 plus garlic cloves (I use about 4 cos I like it garlicky)
2 bay leaves
dash of tabasco
2 tblsp tomato puree
1 or 2 tins of toms (depending on how much sauce you want with it
2 tins of beans (if I am doing a weeks supply or barbie I 4 times the above and use a bigger selection of the beans)
put lardons in pan fry gentle to melt the fat
add onion and sweat down then the celery and garlic cook until softened
add everything else and simmer
s and p to taste
great hot or cold and brilliant bubbling away on the barbie
this is taken from a poached chicken with aioli recipe I also do one with no meat and also use it as a sauce for mussels its absolutely lovely
2 large finely chopped onions
6 cloves of garlic
1 bouquet garni
2 leeks finely chopped
recipe calls for 4 small turnips but I dont like them
2 large carrots
s and p
chicken legs or a turkey thigh if using meat
fry onions and leeks in a little butter and or oil add the meat to colour
add the veggies
just cover with stock
simmer until cooked
take off the heat and
make up a good cup of aoili slake it down with some of the stock and then add aioli to the stew
for the proper unadulterated recipe look up bourride de volaille
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